Kale crisps Homemade

• 1 large Tuscan kale (or green kale)
• 2 tbsp cashew nut paste
• 1 tbsp Clearspring miso relish
• 2 tbsp lemon juice
• 2 tbsp Lima hot chilli and lemon soy sauce
• 1 tbsp juice from grated ginger
• 2 tbsp Verde Salud extra virgin olive oil
• 2 tbsp ORAC Botanico mix
• 2 tbsp Amanprana ORAC Botanico-mix spicy
• 1 tbsp freshly crushed garlic

Preparation of kale crisps homemade

• Ideally, these crisps should be cooked in a dehydrator; if you don't have one, just put them in the oven at 40°C.
• Clean and dry the kale leaves. Remove the stems and tough ribs and coarsely chop the leaves.
• Mix the cashew nut paste, miso, lemon juice, soy sauce, ginger, olive oil, Botanico mix seasoning and garlic into a smooth paste. If the paste is too thick, add a little water.
• One by one, dip the kale leaves into the seasoning paste. Spread the paste out with your hands to make sure the leaves are well covered.
• Arrange the leaves in a single layer on a baking sheet lined with baking paper. Let the leaves dry in the oven until crisp. Slide the baking paper onto a rack and leave the crisps to cool. Enjoy!